Balsamic and strawberries goes so well with one another and brings a unique flavour to this dairy-free ice cream. Make this simple no churn freezer ice cream in a few simple steps and enjoy a dairy free dessert that gets its creaminess from cashews. Serve this on top of pancakes or waffles or enjoy it on its own. Strawberries, Cashew nuts, Balsamic Vinegar, Maple syrup, Salt, Corn flour, Vanilla Extract, Coconut milk 700 grams Strawberries , chopped 1-1/4 cup Cashew nuts , soaked for 6 hours 4 tablespoons Balsamic Vinegar 1/2+1/2 cup Maple syrup , (honey can also be used if not vegan) pinch Salt 1 tablespoon Corn flour , or arrowroot powder 1 teaspoon Vanilla Extract 1 cup Coconut milk , thick, or coconut yogurt 500 480 To begin making the Dairyfree Balsamic Strawberry Ice-cream recipe, in a bowl add balsamic vinegar, 1/2 cup of honey and arrowroot powder and whisk until combined without any lumps.Combine this mixture and chopped strawberries in a saucepan and cook until mushy and bubbly, for approximately 8 minutes. Let it cool completely.Drain the cashews to remove excess water.In a blender add drained cashews, 1/2 cup maple syrup, pinch of salt, 1 cup coconut yogurt and the cooled strawberry mixture and blend until completely smooth. This can be done in batches.Pour this into a container and cover it with a cling wrap and chill overnight.Set it out on the bench top for about 5 minutes and scoop it out to serve. Serve Dairy free Balsamic Strawberry Ice-cream as a dessert after a delicious dinner of Paneer Pav Bhaji.